Slow-Roasted Cherry Tomato Spaghetti

To balance the last quick pasta, now I'll share one that takes several hours but is still quite easy.

Grab some of the loveliest cherry tomatoes you can find--I love the mini heirlooms from Trader Joe's.  Preheat your oven to 250.  Chop the tomatoes in half and place on a foil-lined flat pan with the cut-side up.  Add in some garlic cloves and fresh basil and drizzle with extra virgin olive oil.  Place in the oven for however long it takes for the tomatoes to shrivel up into deliciousness--think of sun dried tomatoes.

Once they hit this state I like to throw them in a skillet with some more olive oil.  I add a few gf breadcrumbs for texture.

Cook some spaghetti--I prefer corn spaghetti.  Mix with your sauce, add some fresh basil, parsley, or both, and eat up.  I served with garlic bread for those that can have it and a Udi's hamburger bun covered in Earth Balance and parsley for me.